Okay so this recipe is part of my ongoing Day Zero Project, task 81 being to "Open a cookbook to a random page and make whatever is on it". So that's what i did.

(oh and it also fits in with the whole Easter spirit so there you go! :)

I used a vegan cookbook to be fair, so i could actually eat the dish (and it wouldn't be all too extravagant), but apart from that it was all left to chance. Funny thing is, the page i opened was quite perfect because we already had a whole bag of carrots, lemons, garlic, all the spices and even cilantro at home :) But I swear to God, i did not cheat!

BTW: The cookbook i used was one that i got for Christmas this year - because apparently after 5 years my relatives realized that yes, i'm sticking with the vegan lifestyle for good ;) It's called Vegan für Faule meaning "Vegan for lazy people" (thanks, granny... haha!) and i've only flipped through it once so far, but the recipes look really easy, quick to make and inexpensive. Just like this one with glazed carrots!

Wash carrots and cut in half lengthwise (i use organic ones, so i leave the skin on). In a large pan, heat the olive oil. Add carrot sticks and roast gently for about 5 minutes. Add maple/agave syrup and 2 tbsp lime/lemon juice, and caramelize briefly. Then add 100 ml water as well as a bit of salt, sauté everything for another 5 minutes over medium heat and allow it to reduce.

Meanwhile, peel and finely mince the garlic. Combine all dry spices in a mortar and lightly pestle it.Now add the garlic, sunflower seeds and spices (pepper, cilantro, cayenne pepper) to the roasting carrots. Stir-fry for about 3 minutes. Add more seasoning to taste, then serve warm. I served mine with a batch of homemade eggplant hummus - recipe below! :)

* if you don't happen to have an eggplant spread at hand, you can use 1 large eggplant (about 1 1/4 pounds) instead. Preheat oven to 350°F. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 additional tbsp olive oil, and sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down. Bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins).Simplest of simple methods: blend. You can use a food processor for this or a blender or - as i did - an immersion blender. If it's too sticky and thick, add more oil and/or lemon juice. Add pepper and salt to taste. That's it! Tastes great as a dip for vegetables, spread on bread or rice cakes, or with rice. Nom nom nom.

Last night i actually made yet ANOTHER batch of roasted carrots with sunflower seeds and hummus - but this time i omitted the eggplant and added curcuma to the hummus, creating a nice yellow colour. And it tasted - so - frickin - good - ! I could - and will - have this several times a week for lunch and/or dinner from now on!